Slow-cooked beef in red wine and thyme
Beef round steak
480 g, fat trimmed, cut into 10cm pieces
2 medium, thickly sliced
2 individual, thickly sliced
4 clove(s), chopped
400 g, button variety
2 cup(s), dry, (500ml)
Salt-reduced liquid beef stock
1 cup(s), (250ml)
¼ cup(s), (4 thyme sprigs)
1 tsp, black, cracked
- Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook beef, turning, for 5 minutes or until browned. Transfer to a bowl.
- Heat remaining oil in same dish over medium heat. Cook eschalots, carrot, celery, garlic and mushrooms, stirring, for 5 minutes or until softened.
- Return beef to dish with wine, stock, paste, thyme and pepper and bring to the boil. Bake, covered, for 4 hours until beef is tender and falling apart (check beef after 3 hours and add up to ½ cup (125ml) water if becoming dry). Serve.